About this episode
Dumplings feature prominently in cuisines around the world.
Some, like the Ghanaian kenkey, or the Irish dumpling, are balls of dough. But in many countries they’re filled with other ingredients.
From the Russian pelmeni, to the Japanese gyoza, for centuries we’ve been putting meat, vegetables or cheese in small pouches of pastry, and making delicious snacks.
So where did this idea originate? And are all these differently named dumplings connected?
Ruth Alexander explores the history of this humble comfort food and hears how different dumplings are made.
If you would like to get in touch with the programme, email [email protected].
Presenter: Ruth Alexander. Producers: Julia Paul and Rumella Dasgupta (Image: Dumplings and bowls of dipping sauce. Credit: BBC)
Get every episode summarized
Each time The Food Chain publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
